Ideally, this savory make-ahead bread pudding should be rich enough to satisfy without being overindulgent. And, since strata is such a great make-ahead dish, it should also be straightforward to put together. Unfortunately, too many recipes for strata are soggy and laden with excessive custard and filling ingredients.

Looking to create a go-to breakfast or brunch casserole, we first considered the bread. Whole dried bread slices had the best texture and appearance, and buttering them added richness. Spinach, shallot, and Gruyere complemented each other perfectly for the filling, and we sauteed the vegetables to remove excess moisture and prevent the casserole from becoming waterlogged.

Weighting down the assembled strata overnight improved its texture; we found that two 1 pound boxes of brown or confectioners’ sugar, laid side by side over the plastic wrap, made ideal weights.

Whisk eggs, reduced wine, half-and-half, 1 teaspoon salt, and pinch pepper together in bowl, then pour evenly over top of bread and cheese in dish. Cover dish tightly with plastic wrap, pressing it flush to surface. Weight down strata and refrigerate for at least 1 hour.

Adjust oven rack to middle position and heat oven to 325 F. Meanwhile, let strata sit at room temperature for 20 minutes. Unwrap strata and top with remaining 1/2 cup Gruyere. Bake until edges and centre are puffed and edges have pulled away slightly from sides of dish, 50 to 55 minutes. Let casserole cool for 5 minutes before serving.

For more recipes, cooking tips and ingredient and product reviews, visit https://www.americastestkitchen.com . Find more recipes like Breakfast Strata with Spinach and Gruyere in “Vegetables Illustrated .”